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Being from Alabama, I can attest your recipe and tips are exactly right, except for this: don’t let it rest. Flip it immediately onto a plate, cut it into slices, split the slices, and butter them. Serve.
After supper, crumble a leftover piece or two into a bowl and add milk or buttermilk and have the best bowl of cereal you’ve ever tasted.
This recipe reminds me of Georgia. It should have turned out delicious (no sugar) and it looked exactly like the photo, so where did I go wrong? Maybe the flour brand, the corn meal brand, the butter, the bacon? I must say that I quit baking after Red Band flour was no longer available and of course my taste buds are not as sharp as they used to be.
Would someone please share with me the brands used for this recipe and and if you use straight corn meal, so I can have another go at it. Thank you!
This is my GO TO recipe for cornbread now! It is moist and loaded with flavor. It pairs nicely with pinto beans,fresh onion, and chow chow. It is also delicious heated up with real butter spread on it for a treat. Thank you for this recipe!
WinCo in CA has Martha White bolted cornmeal, works well in this recipe Without flour and sugar, not crumbly.
I just made this recipe, using the flour and sugar since I’m a midwesterner and thought I’d creep up to Southern cornbread slowly. Instead of using bacon fat, I poured some oil into the pan while it heated and, following others’ suggestions, then poured it into the batter. I also put in an extra splash of buttermilk since I was concerned it would be dry. Used Red Mill yellow cornmeal. Wow, this is really delicious, and although the texture is crumbly it held together just fine; I can pick up a slice and just eat it, which I had to do because it is irresistible. The strong corn flavor makes this midwestern gal’s heart happy. Next time I’ll be brave and make it real Southern style.
To begin with, I didn’t make this but I am from Alabama and make cornbread all the time. This recipe is closer to true southern cornbread than any I have seen online. (By the way, I love your site and use your recipes all the time!) First, please use whole buttermilk with the fat still in it (skip the butter), it makes a huge difference. Next, No flour and of course No sugar! The batter in the picture looks too thick. It should pour into the skillet (more buttermilk). Heat the skillet on the stove until the oil just starts to smoke then pour the hot oil into you batter and stir quickly and then pour the batter back into the piping hot skillet. Cook on 450, this makes the exterior really crispy and it cooks faster and doesn’t dry out and become crumbly. (This is even better made in a cast iron muffin pan.) Great add ins are shredded cheese, diced jalapenos, whole corn and diced up Cajun sausage.
Sorry, I forgot to add that the egg is NOT optional! And good quality corn meal is a must. I use Martha White or White Lily but those may be regional?
Hi Scott, your method sounds interesting, is there any way you could provide a recipe/ingredient list to get the batter right? And where would one get the full fat buttermilk? I also tried the recipe without sugar and felt like it needed some sweetness to bring out the flavor of the cornmeal, but maybe I’m missing the natural sweetness from good quality ingredients? Thanks!
Oh this is very good. I highly recommend making it with cornmeal and flour. I made it with just cornmeal and it was crumbly. Also, I used Cup4Cup brand GF flour. I recommend using at least one egg.
This is great southern cornbread. One tip for day old cornbread is to crumble a piece into a class of really cold milk or buttermilk for a mixture that is called “crumbling” in the south. It sounds strange and is really old school, but it is a tasty, not too sweet desert.
It was fluffy and moist. I added a few extra ingredients:honey, vanilla extract, and extra egg. I excluded bacon drippings and use 1 cup of flour and cornmeal instead. Made it for Xmas and my family devoured it all.
Dry and crumbly, used cast iron, well seasoned. Entire family disliked it, threw away more than 2/3 of the cornbread.
Hi Jim, welcome to traditional southern cornbread! It does tend to be rather dry and crumbly, especially if you omit the egg and sugar.
The egg must not actually be optional. I left it out, and the bread was dry and grainy.
Hi Jessica, and now you know why I use an egg! Traditional southern cornbread is dry and crumbly, way too crumbly for me.
This is a good recipe for traditional Southern Cornbread. I was born in Mississippi and cornbread is one thing that we know (along with scratch biscuits). My grandmothers and other ladies of the family never needed a recipe, but I do.
Awesome! I didn’t have buttermilk or baking soda so I had to sub milk with vinegar and then baking powder. It turned out a little dry but otherwise was great!
Literally the best cornbread I’ve ever had or made! Will pin this recipe for safe keeping! Im from SC, and will never look for another recipe.
Try replacing egg with mayonaise. That’s how we do it at mountain camp
It is the best cornbread I have ever had.
I use just a dab of flour, more bacon grease and less butter in my cornbread. Butter goes on after it’s backed and your eating it.
The first time I made cornbread in front of my mother I followed the package instructons and added the flour. I was almost kicked out of the family. YOU DON’T USE FLOUR IN CORNBREAD !!! I was informed, she then told me how to make North Louisiana style cornbread. If you use self rising cornmeal, bacon grease is while the number one choice, sausage grease, melted butter and whatever you have on hand works (as compared to not making cornbread!! ). Important!!! Heat enough grease / oil inthe bottom of the cast iron skillet or pan to thinly cover the pan. Sprinkle about 1/4 cup +/- of cornmeal in the skillet / pan. Make sure the cornmeal is evenly distributed and when the cornmeal in the pan turns brown good, pour in the cornbread mixture, then put into oven. It gives the crust crunchiness. dad would say “It would make you hit your Mother for the last piece. ” Just don’t use flour
So…. May I ask… what’s the recipe?? Yours sounds like what I’m looking for. My mom and Grandmother used to make it without flour, and so did I years ago, but I’ve forgotten the recipe. I’d love to know yours. I hope it’s the same!
You mentioned “self-rising cornmeal”. I wonder if it could have been a cornmeal mix, which has flour in it. That’s what I use.
My cast iron skillet is 15 inches so I did 1 and 1/2 times the ingredients. I risked exile from the South and included the sugar. The result was the best cornbread I have ever made. Made it with a pot of pinto beans . I love to crumble some in the bottoml of the bowl. The cornbread absorbing the soup from the beans is a spoonful of heaven. The piece on the side with butter is awesome. Ate some later crumbled in a glass of Buttermilkit is to die for. Thanks for an amazing recipe.
I made this cornbread using the egg and one teaspoon of sugar. It was very tasty and the texture was perfect. It went great with the split pea soup we had for dinner and the honey from my wife’s bees. We’ll have the leftovers with milk and honey for breasfast.
Is there a way to make this without the milk? What could I substitute for the milk/ buttermilk?